Just the word "cuisine" can bring people out in a sweat when they're faced with that notion and put in front of a stove. Couple that with "French" and those people will be running for the door.
But, relax ...
Just because it's French Cuisine doesn't mean it's especially complicated; quite the contrary, in fact, given how rural France is and how much of their cuisine is simple rustic fair elevated to daft levels of culinary highs by Chefs who really should just come down to earth a little.
Chicken Chasseur is about as rustic as you can get. Cooked over an open fire, this is Hunter's Chicken, Pollo a la Cacciatore or whatever you want to call it in whatever language.
Chicken Chasseur
Chicken - Thighs, for me: 5 of them
Mushrooms - Portobello in my dinner: 3 large
Tomato - Keep it simple: carton of chopped tomatoes
Tomato Purée
Onion - 1 Medium
Garlic - 3-4 Cloves
Herbs & Spices - Thyme & Ground Coriander
Seasoning - Sea Salt & Black Pepper
Fat - Your favourite paleo fat or Lardons of Bacon
Cut up the chicken pieces into large chunks, or if you have meat on the bone just keep it as-is, so full thigh, full wing, whatever.
Take a large lidded skillet and a little of your favourite paleo fat or if you actually prepared for this, bacon lardons and seal the meat. Medium heat ... don't be nuking this thing!
Toss in a shredded onion and fry off until soft.
Add in sliced mushrooms to soak up all the lovely fat. Garlic, too, sliced.
Pour in a carton of chopped tomatoes and beef up with a little tomato purée.
In with the dried herbs, spices and seasoning.
Top up with water, bring to the boil, lid on and settle over a low heat for a couple of hours to cook through, soften, tenderise and reduce.
Ready to eat?
Just cook off the last of the liquid with the lid off while you boil some potatoes or rice, or cook through some rice noodles. Something starchy, anyway.
I went with lovely creamy mashed potatoes. Mash.
Plate up and gobble down hungrily and hopefully a little messily ...
